In the current study, nanosecond pulsed electric field (nsPEF) was investigated at lab-scale to optimise processing conditions of donor human milk to reduce bacterial counts, and to evaluate its effect on the bioactive proteins in human milk. Response surface methodology was utilized to optimise critical processing parameters. Two optimal nsPEF processing conditions were validated: 15 kV voltage, 6000 pulses at 20 Hz frequency, and 15 kV voltage, 6000 pulses at 50 Hz frequency. Compared to raw human milk, nsPEF processed milk had over 60 % retention of lysozyme, lactoperoxidase and lactoferrin, and 100 % retention of xanthine oxidase and immunoglobulin A. The contents of the five proteins were significantly higher after nsPEF processing when compared with Holder pasteurization. Liquid chromatography-mass spectrometry analysis showed that loss of milk proteins was smaller for samples treated with nsPEF than Holder pasteurization. These results indicated that nsPEF is a promising novel pasteurization method.

在当前的研究中，纳秒脉冲电场 (nsPEF) 在实验室规模进行了研究，以优化供体母乳的加工条件以减少细菌数量，并评估其对母乳中生物活性蛋白的影响。响应面方法用于优化关键工艺参数。验证了两个最佳 nsPEF 处理条件：15 kV 电压，20 Hz 频率下的 6000 个脉冲，以及 15 kV 电压，50 Hz 频率下的 6000 个脉冲。与生母乳相比，nsPEF处理后的母乳溶菌酶、乳过氧化物酶和乳铁蛋白的保留率超过60%，黄嘌呤氧化酶和免疫球蛋白A的保留率达到100%。与Holder巴氏灭菌法相比，nsPEF处理后五种蛋白质的含量显着更高。液相色谱-质谱分析表明，与 Holder 巴氏杀菌法相比，用 nsPEF 处理的样品的牛奶蛋白损失更小。这些结果表明 nsPEF 是一种很有前途的新型巴氏灭菌方法。